Easy Quinoa Black Bean Salad (High Protein)
This quinoa black bean salad is an easy, healthy side dish. Full of fresh ingredients hearty black beans and bright flavor thanks to the olive oil and lime vinaigrette. Makes a delicious main course for lunch as well and is easy to meal prep and take with you on the go.
Servings: 7
Calories: 402kcal
Ingredients
- 2 cups uncooked quinoa rinsed
- 2 cups vegetable broth
- 14 ounces black beans drained and rinsed
- ½ avocado diced
- handful of cherry tomatoes
- ½ red onion
- ⅓ cup chopped cilantro
- 1 cup frozen sweet corn rinse under warm water
- 1 tablespoon olive oil
- 2 limes juiced
- 1 teaspoon salt
- 1 teaspoon cumin powder
Instructions
- Rinse off the quinoa to help get rid of the bitter coating on the quinoa.
- Put quinoa and vegetable broth in the pressure cooker and cook on high for 4 minutes. Quick release when done (directions for stovetop and rice cooker in notes section below)2 cups uncooked quinoa, 2 cups vegetable broth
- Let quinoa cool for 10-15 minutes. While you wait, move on to the next steps.
- Chop up your tomatoes, onions and avocado into the same bite-sized pieces. Chop up cilantro and rinse frozen corn under warm water to thaw.
- Add the cooled quinoa to a large mixing bowl, then add all of the rest of the ingredients to the quinoa and stir well, adding the avocado last so it doesn't get smushed. Salt to taste.14 ounces black beans, ½ avocado, handful of cherry tomatoes, ½ red onion, ⅓ cup chopped cilantro, 1 cup frozen sweet corn, 1 tablespoon olive oil, 2 limes, 1 teaspoon salt, 1 teaspoon cumin powder
- Tastes great by itself, or over chopped romaine lettuce or kale massaged with some avocado and salt.
Video
Notes
To cook quinoa on the stove top
2 cups of quinoa, 4 cups of water and 1.5 teaspoon of veggie bouillon paste (or ½ teaspoon of salt)
Bring to a simmer and keep the lid off. Cook until water is absorbed - about 10-15 minutes.
Turn off heat and cover with a lid and let it sit for 5 minutes to fluff up the quinoa To cook quinoa in a rice cooker: 2 cups of quinoa, 4 cups of water and 1.5 teaspoon of veggie bouillon paste (or ½ teaspoon of salt)
Close the lid and let the rice cooker do its magic.
Let it sit for 5 minutes in the rice cooker after it's done to fluff up the quinoa Tastes great by itself, or over chopped romaine lettuce or kale massaged with some avocado and salt. Add in some cooked beats for even more flavor and nutrients I also sometimes love adding english cucumber, bell peppers or olives
Bring to a simmer and keep the lid off. Cook until water is absorbed - about 10-15 minutes.
Turn off heat and cover with a lid and let it sit for 5 minutes to fluff up the quinoa To cook quinoa in a rice cooker: 2 cups of quinoa, 4 cups of water and 1.5 teaspoon of veggie bouillon paste (or ½ teaspoon of salt)
Close the lid and let the rice cooker do its magic.
Let it sit for 5 minutes in the rice cooker after it's done to fluff up the quinoa Tastes great by itself, or over chopped romaine lettuce or kale massaged with some avocado and salt. Add in some cooked beats for even more flavor and nutrients I also sometimes love adding english cucumber, bell peppers or olives
Nutrition
Calories: 402kcal | Carbohydrates: 68g | Protein: 16g | Fat: 9g | Saturated Fat: 1g | Sodium: 252mg | Potassium: 1291mg | Fiber: 12g | Sugar: 10g | Vitamin A: 1570IU | Vitamin C: 78mg | Calcium: 81mg | Iron: 6mg